Southwestern Stir-Fried Zucchini Rinehart |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe can be prepared in 45 minutes or less. Ingredients:
2 poblano chiles |
1 large red bell pepper |
2 garlic cloves |
6 medium zucchini (about 2 pounds) |
1/4 cup fresh cilantro leaves |
1/2 teaspoon cumin seeds |
3 tablespoons olive oil |
1 tablespoon fresh lime or lemon juice, or to taste |
Directions:
1. Roast and peel poblanos and bell pepper . Mince garlic cloves and cut zucchini into 2-inch-long spears. Chop cilantro. Cut poblanos and bell pepper into 2- by 1/4-inch strips.
2. Heat a dry small skillet over moderate heat until hot but not smoking and toast cumin seeds, stirring constantly, until fragrant and several shades darker, being careful not to burn them. With a mortar and pestle coarsely grind cumin seeds.
3. In a 12-inch skillet heat oil over moderate heat until hot but not smoking and cook garlic, stirring, until softened, about a few seconds. Add zucchini and sauté over moderately high heat, stirring constantly, 2 minutes. Add poblano and bell pepper strips and cumin and cook, stirring constantly, until zucchini is crisp-tender, about 4 minutes. Add lime or lemon juice and salt and pepper to taste.
4. Serve zucchini sprinkled with cilantro.
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